My recipe for pumpkin pie is based on Libby's Famous Pumpkin Pie recipe, but I've made a few changes. My family loves my version. Once our daughter asked for my pumpkin pie for her birthday instead of a birthday cake.
Makes one 9-inch pie
Graham Cracker Crust
1-1/4 cups graham cracker crumbs
1/3 cup margarine, melted
(A lot of recipes for the graham cracker crust add sugar, but I find the graham crackers are sweet enough.)
Pre-heat the oven to 375 degrees. Mix the two ingredients in your pie plate. Once the graham cracker crumbs appear to all be coated and begin to stick together, press the mixture firmly into the pie plate, forming the crust, covering the bottom and up the sides. (I find a plastic spatula is best for this shaping. The mixture tends to stick to my fingers much more than it sticks to the spatula.)
Bake it for 6 to 10 minutes, until it is a golden brown. Cool before filling.
1 can (15oz) Libby's 100% Pure Pumpkin
1 can sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
(The Libby's recipe calls for Evaporated Milk, sugar and salt. The sweetened condensed milk has more than enough sugar to sweeten the filling, and adds a thick creamy texture, too.)
Mix the cinnamon, ginger and cloves together in a really small bowl. Beat the eggs in a large bowl. Add the pumpkin to the eggs, stirring until well blended. Add the spices to the pumpkin egg mixture, stirring until well blended. Slowly pour in the sweetened condensed milk, stirring until well blended again.
Pour it into the cooled pie crust. Bake at 425 degrees for 15 minutes, then reduce the temperature to 350 degrees. Bake for another 50 minutes, or until a knife inserted at the center comes out mostly clean. Cool for 2 hours before serving.
I really like this pumpkin pie fresh, so for Thanksgiving, it is the first thing in the oven that morning. It has plenty of time to cool while the other stuff is prepared.
Hope you enjoy!